While downtown Bethesda isn’t necessarily devoid of pizza joints, the St. Louis-based pizzeria Pi Pizza is famously known for its deep-dish cornmeal crust pizza and adds a Midwestern flair that helps it stand out from its nearby counterparts. This is actually the second Pi in the Washington market as their D.C location, District of Pi, opened nearly three years ago in Penn Quarter.

In the space that formerly housed Pitzze and its previous incarnation, Haven, Pi Pizza looks to welcome Bethesda diners with their trademark deep-dish pizza as well as an array of toppings that includes prosciutto, sundried tomatoes, roasted chicken, and even daiya vegan cheese.

Since I was dining with my three year-old, I opted instead for the thin-crust style, as that was a bit more toddler-accessible as opposed to the deep-dish. The crust was delightfully crispy and incorporated a sweet tomato sauce without being overly greasy.

Meanwhile, the biggest hit of the evening for my son was the meatballs. Incorporating a pork and beef blend and topped with tomato sauce and Parmesan, my kid gobbled these up… and even asked for seconds!

And while the pizza is great, the oven-blazed wings are highly underrated. Prepared with a dry rub and baked in the oven (not fried!), the wings were accompanied with a yogurt cucumber dressing which was a nice, refreshing twist compared to your typical ranch dip.

Pi Pizza is a great addition to Bethesda, and with ample public parking in the back of the restaurant this looks to be a great destination for diners in search for a pie and a pint.

Let’s face the facts: it’s slim pickings when it comes to casual dining venues near the Kennedy Center and the adjacent Watergate complex. That is until Campono, Bob Kinkead’s fast-casual pizzeria and sandwich shop, recently opened less than two months ago.

Situated next to the James Beard award-winning chef’s full-service restaurant, Ancora (which is now closed for renovations and aims to reopen in September), Campono’s main attraction is its outstanding wood-fired pizzas. We were recently invited to sample Kinkead’s casual Italian eatery and left very impressed. Campono is serving up some seriously good pizza, and we’re here to get the good word out.

The restaurant is setup like an upscale cafeteria, where diners place their orders and pay at the counter while they wait for their made-to-order food to be served at their table. Salads are served in plastic bowls, beverages in Styrofoam cups, an abundance of plastic utensils… you get the idea. But don’t let the disposable flatware dissuade you from the cooking because Campono is not your typical downtown DC deli.

We started the evening off with their beet and goat cheese salad. Topped with fresh crumbles of goat cheese, the salad was very good, though Campono might want to implement better containers for those that opt to dine-in versus carryout.

The stars of the show, however, were the pizzas. Employing natural yeast biga (starter) and ’00” flour dough, the hand-rolled pies are cooked in a wood-fired oven at 800 degrees. The menu is divided between Rosso (tomato sauce) and Bianca (white pizza), so we tried one of each.

The first pizza we sampled was the L’Aquila. Prepared with housemade Italian sausage, broccoli rabe, mozzarella, and olives, the crust was crisp on the outside and soft in the middle without being overly chewy while the toppings were incredibly fresh and robust. And while it was more expensive than other options (pizzas range from $9 to $15), this is plenty of pizza for two people.

The same could be said for the Primavera. Topped with asparagus, favas, broccoli, leak cream, parsley, scallions, and a mozzarella blend, this is not your classic white pizza. But that’s a good thing as this was a terrific, unique combination of ingredients. Rachel enjoyed this one more while I preferred the former.

Make sure to leave some room for dessert as Campono makes all of its gelato daily in-house. The two scoops of mocha almond and strawberry sorbet made for an excellent duo of flavors and a sweet ending to a great dinner.

While there’s plenty of good pizza to be had in the District, Campono officially has the Foggy Bottom area on lockdown.

Be sure to tune in to WETA at 8pm tonight for a wonderful half-hour program on Washington’s ever-growing pizza scene. This program covers an array of pizzerias, old and new, in Maryland, Virginia, and the District.

In what has nearly been a year in the making, Haven Pizzeria Napoletana finally opened in downtown Bethesda last week. Influenced by New Haven pizzerias such as the famous Frank Pepe’s, Haven is the latest entrant in a town that has suddenly seen an influx of pizza joints.

Haven, however, was a massive undertaking. With construction that had started last summer, the pizzeria features a large dining space lined with oak floors that were originally from the Maker’s Mark distillery. The two anthracite coal ovens can reach a temperature of up to 2200 degrees and collectively weigh 100 tons. Yeah, this isn’t your typical pizza parlor.

The menu keeps things simple: appetizers range from salads to meat and cheese boards (“peels”) to an enticing coal-oven tomato. Pizza pies can be ordered in small or large sizes with additional toppings that will cost an extra $1.50 to $13 (fresh clams on a large pizza, in regards to the latter).

Rachel and I decided to split a small tomato pie with mozzarella as well as a white clam pie. The charred crust is the most distinctive part of Haven’s pizza — thin and crispy with a hint of smokiness. While the cheese pizza was nothing extraordinary, the white clam pie really stood out. The blend of olive oil, garlic, oregano, grated cheese, and fresh clams pays homage to New Haven in splendid fashion.

The housemade gelato, which is made every morning, is a must-get. We opted for a bowl of the vanilla bean and loved every spoonful. You can even bring home a quart to-go, though $13 is sort of steep.

One thing the restaurant needs to work on is their sound insulation – it was extremely noisy inside. Another qualm is their lackluster beer offerings. For a place that calls its bar area “Bar Haven”, there is not much of a selection to choose from. The most exotic brew they had was a bottle of Fat Tire. Meanwhile, Pete’s has an always-rotating draft list that features some terrific breweries. Of course, both of these issues can be remedied, and given that it was Haven’s first day, I’m sure that they are still working out the kinks.

Haven Pizzeria Napoletana is located on 7137 Wisconsin Avenue in Bethesda.

When one thinks of Local 16, their bar scene instantly comes to mind, specifically their rooftop terrace in the summertime. We haven’t been in years (mostly because it is typically too crowded), but an offer from The Capitol Deal a few months ago piqued our interest: $15 for a brunch entrée as well as bottomless mimosas or Bloody Mary’s.

At first, we honestly had no idea that they served brunch, but after doing some digging, it turns out that Local 16 was also home to DC pizzaiolo Edan MacQuaid, formerly of local pizzerias 2 Amy’s and Pizzeria Orso. Evidently Local 16 was MacQuaid’s new residence and that his pizzas were receiving some rather high acclaim.

While the brunch menu offered typical fare such as Eggs Benedict, pancakes, and French toast, both Rachel and I opted for one of their pizzas instead. I ordered the Aden, which included house made sausage, piquillo peppers, caramelized onions, fennel, and mozzarella. The chewy crust had a nice char to it while the peppers added some spice to the dish. I particularly liked the sausage as it had a very pronounced flavor and blended well with the caramelized onions.

Rachel went with the Garfield, which featured tomato sauce, cherry tomatoes, mozzarella, ricotta, and parmesan. Local 16 sources their produce from Whipple Farm in Virginia, so it’s no wonder that the cherry tomatoes were delightfully rich in flavor.

And how we could not mention the bottomless pitchers of mimosas? Local 16 kept the libations flowing throughout our meal, even well after we finished our pizzas. Even better – they weren’t gradually diluting the beverages after each pitcher, something we’ve experienced at other restaurants offering unlimited drinks.

For $15, it was an excellent deal. The pizzas alone will cost you $12 a la carte while glasses of mimosas and Bloody Mary’s are $3 and $5 each, respectively. The funny thing is that it had turned out we didn’t even need to buy The Capitol Deal voucher as Local 16 offers the brunch special year-round as long as you are a fan of their Facebook page. Good to know for next time, obviously. Just be sure to make a reservation as they do book up for this special.

Coincidentally, Don Rockwell recently announced that MacQuaid will be partnering up with one of Local 16’s owners to open his very own pizzeria on 1832 14th Street NW. The menu will feature a handful of wood-fired oven pizzas as well as some other dishes. No projected opening date as of yet, but rest assured, we’ll gladly keep our eyes peeled on it.

While there are several pizza parlors in Bethesda, there are only three we would definitely recommend: Vace, Pizzeria Da Marco, and Mia’s Pizzas. We have been to Mia’s several times and it has been solidly consistent on each and every visit.

Located on Cordell Avenue next to the brahness of Caddie’s, Mia’s features a simple interior with an open kitchen in the back, complete with wood-burning oven. The menu features a dozen or so small plates, bruschetta, salads, pasta, calzones, and of course, pizza. They also have nightly specials that range from roast pork loin to Italian-style pot roast.

I went with a known commodity, their Meatball Pie. Featuring homemade meatballs, meat tomato sauce, parmesan, and mozzarella, it’s one of my favorites. That’s attributed mostly to the house-prepared meatballs – they’re full of flavor, nicely seasoned, and most importantly, not dried out during the cooking process.

Since we had eaten all day at home for our “indoor tailgate” during Octobergedden, Rachel wasn’t too hungry and decided to order two kinds of bruschetta and a salad. One came with an eggplant spread and roasted red peppers, and the other was prepared with butternut squash bits, goat cheese, and balsamic. Her salad consisted of arugula, pear, and gorgonzola.

Needless to say, she should have gone with pizza. It’s not to say they weren’t good dishes, but they fell flat in her mind. The cheese with the salad didn’t pair will with the arugula as it stuck together. The bruschetta with squash was actually small squash bits with cheese crumbles and fell apart as she tried to pick up the pieces. She liked the eggplant one better, but it was a little salty in her opinion. Like we said, your best bet is to stick with the pizza. She did eye some of the other small plates, and I’m sure the mac and cheese or deviled eggs would have been tasty too.

Mia’s is even more worth it if you’re with a party of four or more. That way, you can share and sample a variety of their small plates as well as their pies. Nonetheless, if you’re looking for a casual night out in an unpretentious setting, Mia’s Pizzas is definitely the way to go.

When one thinks of Hawaiian pizza, ham and pineapple typically come to mind. But rest assured, Flatbread Company brings their own slice of authenticity to the island of Maui. In fact, it very well might be the best pizza on the island.

After a long day of driving the Road to Hana, we were downright exhausted. Having driven all the way to the Seven Sacred Pools, we headed back to town around 3:30pm. By the time we reached Paia, we were starving and looking for a casual place to eat. Flatbread Company fit the bill: pizza, beer, and plenty of seating.

I actually had no idea that Flatbread was a miniature chain as the restaurant has nine locations, all of which are located in New England for the exception of their Maui outpost. The company touts the use of local, organic ingredients and bakes their pizzas in a wood-fire, clay oven grill.

We started the meal off with their organic house salad as well as some local beer brewed by Maui Brewing Co. I had the Bikini Blonde Lager while Rachel got the CoCoNut Porter. Meanwhile the salad featured mesclun and sweet leaf lettuces from Kula, green papaya and carrots from Hale Akua, toasted sesame seeds, arame seaweed, and homemade pineapple vinaigrette.

As for the pizzas, we were torn on what to get considering our patented indecisiveness, but thankfully Flatbread Company has a solution for that: they will let you split your order so you can enjoy two varieties on one pie. Problem solved!

We decided on the Mopsy’s Kalua Pork which featured smoked free-range pork shoulder, pineapple, red onions, goat cheese, mozzarella, parmesan, and mango BBQ sauce. It was exceptional to say the least. The smoked pork was tender while the tangy sauce perfectly complemented the rest of the ingredients, giving the flatbread a nice twist on traditional Hawaiian pizza.

The other half was the Pa’ia Bay Ohana and was topped with caramelized onions, mushrooms, mozzarella, parmesan, and tomato sauce. This half resembled more of a traditional pizza in respect to its components, but the quality was of a higher caliber given the quality of the local ingredients.

Oh, and let’s not forget about the crust. Its thin, crispy texture practically transported me back to the east coast. Sliced into long pieces, it proved difficult to stop reaching for another slice. I really enjoyed both, but the pork/BBQ sauce combo made the Mopsy’s pie the clear winner in my eyes.

Overall, we had a great time at Flatbread Company. Our waitress was very helpful when we were deciding what to order and possessed that contagious, laid-back attitude that is so prominent in Hawaii. If Paia wasn’t so far from our hotel in Kaanapali, we would have come back at least a few more times. Next time we travel to New England, a stop at Flatbread Co. is a must.

We have already written extensively about the plans for the new Pizzeria da Marco in Bethesda, and last night we were finally able to try the pizza we had heard so much about. Just a week old, the restaurant is offering a special of half off all their pizzas till the end of May. We made sure to get over there last night to take advantage of the offer while we still could!

Entering the large space, I have to admit I was pleasantly surprised by how nice it was. It resembled more of a nice restaurant than a casual pizzeria. With white table clothes, friendly waiters, and an extensive wine list, this was drastically different from standing in line to place an order at somewhere like Pete’s. Not that we don’t love Pete’s (because we really, really do), but this was a very nice experience overall.

After being seating as soon as we arrived, our waiter came by and explained the concept since we said it was our first time there. The pizzaiolo came from Naples with more than 20 years of experience, along with their trademark 900 degree oven. All of their ingredients are imported from Italy, and when the menu says tomato sauce, it is actually fresh tomatoes that liquefy on the pizza during the high heat cooking process. Sounds good to me!

We each ordered a glass of Pinot Grigio at an inexpensive price of $6 and quickly made our pizza selections. Even if we didn’t know about the 50% off special, the prices at Pizzeria da Marco were fairly reasonable for individual pizzas. I went the traditional route and got the Margarita P.O.C., which came with tomato sauce, cherry tomatoes, basil, buffalo mozzarella, and Parmigiano. The waiter said I couldn’t go wrong with that choice, and he was right.

Now, we have seen some early reviews that lament on the soupy quality of the middle of the pizza. I have to admit, my pizza wasn’t something you could easy pick up by the piece. However, as I cut it with a fork and knife, I couldn’t get over the freshness of the ingredients and how well they went with the doughy crust with a light char on the outside. We discovered another way to eat the pizza is to fold the pieces like you would eat a New York slice, because they are not as crispy as say a slice from Vace.

The Feast posted an enlightening video of Executive chef Dino Santonicola explaining the difference in Neapolitan style pizza, and his explanation of juiciness may be more accurate than soupy. The insides of the cherry tomatoes might have contributed to that texture as well.

Brett ordered the Marco, which was prepared with tomato sauce, smoked mozzarella, mushrooms, Parmigiano, and sausage. His pizza appeared to be a little crispier than mine, but he also remarked on the high-quality ingredients and how fresh everything tasted. The bits of sausage scattered atop the pie were rich in flavor, not too dry, and complemented the smoked mozzarella and liquefied tomatoes.

Our waiter even brought out some fresh olive oil that he recommended we dip our crusts into, and doing so brought out more robustness to our pies. I’ve been to Naples and had their pizza, so I feel comfortable in saying that Pizzeria da Marco is the real deal. The best comparison we can make to other pizzerias in the area is 2 Amy’s. Like 2 Amy’s, Pizzeria da Marco also doesn’t slice their pizza, but with the sharp knives they provide, I didn’t feel like I was giving myself a workout trying to saw off a piece compared to the aforementioned Cleveland Park restaurant.

We brought back home some leftovers of my pizza, but alas, it was too tempting sitting in the fridge and the rest was gone by the end of the night. Overall we were very impressed with the food, service, and atmosphere of Pizzeria da Marco, and will definitely be making frequent appearances to this new Bethesda establishment.

Pizzeria da Marco is located on 8008 Woodmont Avenue in downtown Bethesda.

We have always been big fans of Persimmon, so naturally we were thrilled to hear that the owners were opening up a casual restaurant in nearby Cabin John. While the food and service at Persimmon is top notch, we appreciate an informal alternative that’s friendly on our wallets as well.

We met our friends Dan and Judy for dinner there on a Saturday night at around 9pm. It’s a good thing we waited till then to head over as they do not take reservations, plus the place was packed! The small restaurant is situated in a strip mall on MacArthur Boulevard and is roughly the size of Olazzo in Bethesda in regards to dining space.

As we waited for our table, we were able to find two stools by the bar in the back to congregate by, so we ordered a bottle of Riesling to share. After a few minutes we secured a table and, after glancing at the menu and what other diners were eating, we knew right away we had to try some of their pizzas.

Wild Tomato’s menu is primarily comprised of starters, large salads, 12″ pizzas, sandwiches, burgers, and reasonably-priced entrees such as salmon and roasted chicken. We decided to keep it simple, so each couple ordered a chicken-chopped salad and a different type of pizza.

The salad was fine, but we all agreed that we could have done without it. There was nothing that stood out and we were a little disappointed with how bland it was. Brett and I had the Smokin’ Pizza, which came with bacon, marinated red peppers, mushrooms, smoked mozzarella, chorizo, and spicy tomato sauce. The pie definitely lived up to its name and you could certainly taste the smokiness. I would order that pie again, but perhaps with a plain pizza too in order to balance out the strong flavors.

While there is no shortage of casual sit-down pizza establishments in the area, Wild Tomato definitely has a neighborhood feel to it. The Maryland mascot, Testudo, was drawn on the blackboard, along with “Go Navy” and “Go Rams” illustrations. So while everyone in the Rockville vicinity is still waiting in two hour lines for Matchbox during the weekend, it is definitely worth giving Wild Tomato a try instead.

Rachel and I went to their Friendship Heights location last Friday not only for an early dinner, but to also partake in their great beer specials. All of their draft beer is half price, and considering that they offer some terrific brews, it’s an exceptional deal. Where else in the city can you find a pint of Great Lakes Eliot Ness for fewer than three dollars?

I repped the DMV by ordering a glass of Port City’s Optimal Wit – a fantastic wheat ale brewed in nearby Alexandria. Glasses of house red or white wine are $2.50 each, and you can also order a pint of Moretti and a slice of cheese pizza for $5 as well.

As for food, we started off with a cup of their lentil soup. Normally when you envision lentil soup, you think of a thick, whole-bean texture. Not the case at Pete’s. It had all the flavor (and then some) but with a finer consistency, almost like a bisque. It was very, very good and was accompanied by a warm piece of homemade focaccia.

And then of course, there was the pizza. What more can we say? Pete’s does it right every single time. The crisp, slightly charred crust prepared with high-quality toppings makes this former New Yorker (albeit upstate) and New Jerseyan very happy.

I ordered a plain as well as a chef’s choice (which featured caramelized onions and prosciutto) and I can’t think of a simple complaint about either slice. Rachel ordered a slice of veggie (which included sautéed spinach and roasted peppers) and loved it.

The only problem was that we apparently did not get the memo that we were supposed to bring 300 kids with us. Seriously, the place was jam-packed with tots. Not that there’s anything wrong with that, we simply had no idea it would be like that since we’ve been here for happy hour in the past. Then again, that was on a Tuesday and this was on a Friday afternoon.

Not Pete’s fault by any means. Hell, they must love it what with the line pretty much going out the door. We’ll just have to return for happy hour on any day but Friday. Sorry Rebecca Black, but it seems your demographic already conquers that specific day at Pete’s.

About

Just a couple of foodies who, after being together in the Washington area for nearly a decade, are still in awe of all the new culinary adventures that are ahead of them. Join us as we discover new restaurants, revisit old favorites, and dig up the latest food-related news in the DMV. Oh, and please try not to salivate on your keyboard.